-
-
Add this recipe to your binder
This recipe is in your binder
-
Whole orange and almond cake recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
209 ratings
Bake this impressive whole orange and almond cake for a teatime treat or elegant dessert. Three whole oranges are cooked until soft and blitzed into the gluten-free almond cake batter – juice, peel and all – for a tender crumb bursting with citrus flavour. Decorate with a drizzle of orange icing and some chopped almonds, if you like. See method
Ingredients
- 3 small oranges
- 6 large eggs
- 225g caster sugar
- 300g ground almonds
- 1 tbsp gluten-free baking powder
To decorate
- 75g icing sugar, plus extra for dusting
- 1 orange, zested and ½ juiced
- 20g whole almonds, roughly chopped
Each serving contains
-
Energy
1590kj
379kcal
19%
-
Fat
21g
30%
-
Saturates
3g
13%
-
Sugars
36g
40%
-
Salt
0.6g
9%
of the reference intake
Carbohydrate 37.9g
Protein 11.9g
Fibre 1g
Method
- For the cake, remove any green stalks from the oranges then put them in a saucepan and cover with water. Bring to the boil, cover and simmer gently for 1½ hrs until very soft. Drain and leave to cool completely.
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 23cm round cake tin. Quarter the boiled oranges and remove any pips then put them in a blender or food processor, skin and all, with the eggs, sugar, almonds and baking powder. Blitz for a few secs until smooth and fully combined.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
- Transfer the mixture to the prepared tin and place on a baking tray. Bake for 1¼–1½ hrs until golden, firm to the touch and a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
- To decorate, sieve the icing sugar into a bowl and stir in most of the orange zest. Gradually stir in enough orange juice to make a smooth icing. Place the cooled cake on a serving plate and drizzle with the icing. Scatter with the remaining zest and chopped almonds then finish with a dusting of icing sugar. The cake will keep in an airtight container in the fridge for up to 5 days.
We value your privacy
We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Cake recipes